So, that pork sugo scrambled egg mixture was too yummy, and I had to make it again today. This time, I paired it with 2 breakfast sausage patties from The Piggery and some of the best grapes in town. Yeah!
Lunch was leftover lemongrass broth. I brought it to work…and I’ve got to say, I’m so impressed with how it looked while traveling that I’m gonna post a photo just to show how pro this looks. Like, I would totally be fine if this was a delivery from an actual restaurant.
Right? How good does that look?!? And, more importantly, how good does it TASTE. Seriously, make this.
For dinner I wasn’t feeling too fancy, and we had a bunch of leftovers in the house. I need to shake up my potatoes, so I decided to make another nik. (Recipe here). Then I took the broccolini from a couple of days ago and added the remainder of the pork sugo; sautéed that for a couple of minutes and it turned into a whole new meal. Yay! Repurposed food.
This morning I was able to make me some eggs before I went to work. I scrambled them in bacon fat and then mixed in a couple tablespoons of pork sugo, which was the special item I got from this week’s meat club. I can not stress enough how great meat club is. Live in Brooklyn? Join it. I would say more, but the first rule about meat club is never talk about meat club.
For lunch, I packed a mason jar with salad greens and cherry tomatoes. Then I packed a half an avocado and a tin of mackerel. Boom. Lunch, done.
For dinner I had some wild Alaskan salmon sitting around, and it was super cold, so I decided to go quick and dirty with a lemongrass and ginger broth with salmon, shiitake and tatsoi. It was the perfect meal for a chilly evening.
Lemongrass and Ginger Broth with Salmon, Shiitake Mushrooms and Tatsoi:
- 4 cups fresh or canned chicken stock or fish stock or beef stock
- 1 stalk lemon grass, trimmed and halved lengthwise and crosswise
- 1 scallion, thinly sliced
- 4-inch piece ginger, peeled and finely julienned
- Juice of 1 lime
- 3 tablespoons fish sauce (I used Red Boat, which is the only sugar free one I’ve found. It’s delicious…but if you know of others please let me know!!)
- 1 lb. of salmon fillet, skinned and cut into 1/2-inch cubes
- 1 cup shiitake mushrooms, trimmed
- 2 cups sliced tatsoi
- In a large wide saucepan into which a steamer will fit, combine stock and 5 cups water. Place over high heat to bring to a boil. Add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
- Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and tatsoi to broth.
- Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
Well, this meal is fantastic. No, it’s not raw, but I’m on a mini break from that; I went camping this weekend (and everyone knows you need meat on a camping trip), and therefore had no time to prepare massive raw things to consume this week. It’s cool, I think a break was needed anyway, and when I get back to it next week I will be happier to be eating that way.
I think finding good salmon is important, since otherwise it’s supposed to actually be terrible for you. This here is wild Alaskan sockeye from Iliamna Fish Company, and is terrific. If you live in the NYC area you can also find it (seasonally) at Mermaid’s Garden.
Also, this recipe can be customized to whatever you feel like, whatever you have in the house, etc. Get crazy.
- 2 salmon fillets, skinned or not
- Salt and freshly ground black pepper to taste
- 1 tbls. smoked spanish paprika
- 1 tbls. fresh rosemary
- 1 tbls. orange zest
- 2 tablespoons olive oil, plus more for cooking potatoes
- 2 pounds small potatoes (about 20), like Yukon gold
- 1 teaspoon kosher salt
- Coarse sea salt
- Season fillets on both sides with salt and pepper.Mix paprika, rosemary and orange zest, and press onto the top of each fillet.
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil. Steam until the potatoes are just tender when pierced with a paring knife, about 15 minutes. Remove the basket and let the potatoes cool enough to be handled.
- Preheat oven to 400 degrees.
- Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes — I used a comal, which works perfectly if you have one. Add the oil and once it glistens, add the fish, coated side down. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- Flip your fish and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.
- While salmon is cooking, gently flatten the potatoes, one at a time, between your palms so that they remain in one piece if possible (broken potatoes are also fine). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
You’re done. Totally delicious, and mostly healthy.